Effects of preharvest GA3, CaCl2 and modified atmosphere packaging treatments on specific phenolic compounds of sweet cherry

Authors : Burhan Öztürk, Erdal Ağlar, Orhan Karakaya, Onur Saracoğlu, Sefa Gün

Pages : 44-56

View : 15 | Download : 8

Publication Date : 2019-12-30

Article Type : Research

Abstract :The fruit of sweet cherry are more sensitive against external factors than many fruit species  so  post harvest quality loss on sweet cherry is quite  higher. For this reason, it is very significant to reduce the post harvest losses and  to extend the storage period in sweet cherry, and this  is one of the main objectives for producers and consumers. The aim of the study was to determine the effects of GA 3 , CaCl 2 and modified atmosphere packaging (MAP) applications on individual phenolics compounds in postharvest storage on sweet cherry. In the study, GA3 was applied at 30 mg L -1 concentration when fruit skin was yellow-straw, and CaCl2 was applied at 0.5% concentration 20 and 10 days before the estimated harvest date. The study consisted of 4 different spray (Control (water only), GA 3 , CaCl 2 , GA 3 + CaCl2) and 2 packaging aplications (without and with MAP). MAP was applied to the fruits after the harvest. In our study, individual phenolics such as catechin, 4-hydroxybenzoic acid, epicatechin, caffeic acid, p-coumaric acid, 4-aminobenzoic acid and protocatechuic acid were determined. It has been determined that pre-harvested GA 3 , and  CaCl 2   applications have increased the content of individual phenolics in fruit. The concentration of individual phenolics generally decreased with increasing cold storage time, whereas epicatechin and 4-hydroxybenzoic acid concentrations increased. 4-hydroxybenzoic acid and caffeic acid concentrations were higher CaCl 2 , and GA 3 treatments than in control in all measured period. The MAP application had a positive effect on the losses of other phenolic compounds except catechin during cold storage. 
Keywords : Catechin, 4-hydroxybenzoic acid, epicatechin, caffeic acid, p-coumaric acid